Instructions: Pour the oil into a pressure cooker over medium-high heat, add the onion, 1 teaspoon of the cumin seeds and the sugar and cook until the onion is translucent - about 5 minutes. Add the water and bay leaves and bring to the boil. Stir in the beans, making sure none are sticking to the bottom of the pan. Fasten the lid, wait until the cooker starts to hiss, reduce the heat and simmer for 10 minutes.

Remove from the heat, release the steam and remove the lid. Remove the bay leaves, adding the rice, refasten the lid, return to the heat and bring to the boil. When the cooker starts to hiss, reduce the heat and simmer for 20 minutes. Remove from the heat, release the steam and unfasten the lid. Stir in the orange zest and spring onions. Season with the remaining cumin, orange juice, salt and cayenne pepper.

To serve: I look upon this dish as a complete meal in itself. There is sufficient for 6 servings when accompanied by ample servings of freshly steamed carrots and a dark green leafy vegetable such as Swiss chard, or collard or mustard greens.

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